Are you tired of endless dirty dishes after cooking dinner? We hear you! This incredible One-Pot Chorizo Pasta is a total game-changer for busy weeknights.
This recipe is packed with smoky flavor, bright vegetables, and a savory tomato sauce. Because you cook the pasta right in the sauce, you get amazing flavor infusion.
It comes together in about 30 minutes, meaning less fuss and more time enjoying a delicious, hearty meal with your family. This dish is super popular for a reason it’s easy, satisfying, and delicious Chorizo Pasta recipe!
What’s in One-Pot Chorizo Pasta?
This recipe relies on simple, long-lasting ingredients that bring huge, vibrant flavor to the table.
- Chorizo Sausage: This is the star ingredient! You should use the firm, ring-style chorizo and chop it into pieces. As it cooks, it releases a rich, red, smoky oil that forms the base of the entire sauce.
- Dry Pasta: Any shape works great here, but medium-sized pasta like rigatoni or penne really grabs the sauce nicely.
- Broccoli Florets: These little green trees make this a true one-pan meal because they cook right alongside the pasta. They add a welcome fresh color and healthy crunch.
- Smoked Paprika & Oregano: We use sweet smoked paprika, which is warm and smoky but not too spicy perfect for the whole family! Oregano adds a classic Italian herb touch.
- Vegetable Stock & Chopped Tomatoes: This is the liquid base that cooks the pasta. It results in a thick, flavorful tomato sauce coating every noodle.
What Can I Add?
This one-pot dinner is easy to customize to fit whatever you have in your pantry!
- Make it Spicy: If you love a kick of heat, swap the sweet smoked paprika for the regular or hot variety. Furthermore, you could stir in a pinch of red pepper flakes with the spices.
- Add More Veggies: Try adding thinly sliced bell peppers or zucchini. If using spinach, stir it in only at the very end until it wilts completely.
- Cheese Swap: Instead of Parmesan, finish your dish with a handful of shredded mozzarella for extra meltiness, or salty Pecorino Romano for a sharper flavor.
- Add Protein: Want more to chew on? You can add some drained, canned chickpeas or cannellini beans along with the pasta.
How to Make Chorizo Pasta Step by Step:
This simple one-pot method is quick! Remember to use a large, deep pan that has a tight-fitting lid.
- Heat 1 tablespoon of olive oil in your large pan over medium heat.
- Add the chopped chorizo pieces and cook for about 5 minutes. The chorizo should start to brown and release its signature bright red, smoky oil.
- Toss in the onions and garlic, then cook gently for 4–5 minutes until they become soft and smell fragrant.
- Now, add the dry pasta, chopped tomatoes, tomato puree, paprika, oregano, salt, pepper, broccoli, and cherry tomatoes.
- Pour in the first 2 cups (500 ml) of the vegetable stock. Give everything a really good stir to combine all those amazing flavors.
- Cover the pan with the lid and let the mixture cook for about 15 minutes. The pasta should absorb the liquid and become tender.
- Check the pasta as it cooks! If the mixture looks too dry before the pasta is done, add a splash more stock from the reserved amount until you reach your desired sauce consistency.
- Once the pasta is perfectly cooked, stir in the grated Parmesan cheese, garnish with fresh basil, and serve immediately.
Recipe Tips for Success!
Want to guarantee a perfect dish every time? Follow these quick pointers!
- The Right Chorizo: Use the firm, ring-style sausage, not the pre-sliced sandwich type. This is crucial because it releases the flavorful fat that makes the sauce so rich.
- Mind the Sauce: Pasta continues to soak up liquid even after it’s off the heat. If you like a very “wet” or saucy finish, be ready to add all of the stock towards the end to keep it loose.
- Keep the Cherry Tomatoes Whole: If you want the cherry tomatoes to keep their shape and offer a burst of freshness, only add them during the last 3–4 minutes of cooking. If you add them early, they will burst right into the sauce.
- Shortcut Alert: It saves time to use frozen chopped onions and garlic! It won’t hurt the flavor one bit and makes cleanup even faster.
What to Serve with Chorizo Pasta
Because this recipe already includes pasta, protein, and vegetables, it’s a complete meal on its own! However, if you want to make it even better, here are some suggestions.
- Crusty Bread: A must-have! A slice of warm, crusty bread or garlic bread is perfect for soaking up every last bit of that smoky tomato sauce.
- Simple Side Salad: Serve a crisp green salad with a light vinaigrette dressing. This provides a refreshing contrast to the richness of the chorizo.
- Garnish: Don’t forget the fresh finishing touches! A final sprinkle of fresh parsley or basil and a grating of Parmesan cheese makes the dish look restaurant-worthy.
Storage & Reheating
If you are lucky enough to have leftovers, here is how to store them safely!
- In the Fridge: Store leftovers in an airtight container in the refrigerator for up of 3 days.
- Reheating Tip: When you reheat the pasta, you will notice the sauce has thickened dramatically, as the pasta continues to absorb it. Always add a splash or two of extra stock or water when reheating. This will help bring the sauce back to life and prevent the pasta from drying out.
- Freezing: It is possible to freeze this dish for a quick lunch, but the texture can become a little mushy once thawed and reheated. For the best taste and texture, try to eat it fresh or reheated from the fridge.
Try this : Easy One-pan Taco Mac and Cheese
let us know your thoughts
The Best 30-Minute Chorizo Pasta Recipe
Get dinner on the table in 30 minutes with this easy One-Pot Chorizo Pasta! It's super flavorful, family-friendly, and perfect for busy weeknights. Just one pan to clean!
Ingredients
Method
- Heat the olive oil in a large saucepan or frying pan (with a lid) over a medium heat.
- Add the chopped chorizo and fry for about 5 minutes until it starts to release its oils and go brown.
- Add the onions and garlic and fry gently for 4–5 minutes until they are softened.
- Add the dry pasta, chopped tomatoes, paprika, oregano, salt, pepper, tomato puree, broccoli, and cherry tomatoes.
- Pour in 500 ml (2 cups) of the vegetable stock and stir everything well.
- Cover the pan with the lid and cook for about 15 minutes.
- Check the pasta during cooking, and if it looks dry before the pasta is cooked through, add more stock from the reserved amount as needed.
- Once the pasta is cooked and most of the liquid is absorbed, stir in the grated Parmesan cheese, garnish with fresh basil, and serve immediately.
